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Buckwheat almond biscuits

Name: Buckwheat almond biscuits
Prep time: 2 h 20 min
Cook time: 20 min
Total time: 2 h 40 min
Yield: 50 pieces
Cuisine: French
Ingredients: 200 g buckwheat flour; 130 g caster sugar; 120 g butter; 50 g flour; 20 g ground almonds; 2 eggs; 5 g baking powder

In this sweet biscuit recipe, some of the normal wheat flour is replaced with buckwheat flour and ground almonds. This gives them a very distinctive flavour.

103 K 3.3/5 (23 reviews)

2 hours 40 min. difficulté

Easy

2.15 €

50 pieces

7 Ingredients

Last modified on: October 7^th 2015

For 50 pieces, you will need:

1 200 g buckwheat flour
2 130 g caster sugar
3 120 g butter
4 50 g flour
5 20 g ground almonds
6 2 eggs
7 5 g baking powder
Total weight: 625 grams

Times for this recipe

Preparation: 2 hours 20 min.

Cooking: 20 min.

All in all: 2 hours 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 5 min.

Put into a food-mixer bowl: 200 g buckwheat flour, 130 g caster sugar, 120 g butter, 50 g flour, 20 g ground almonds, 2 eggs and 5 g baking powder.

Stage 2 - ⌛ 5 min.

Mix until the dough is evenly mixed.

Stage 3 - ⌛ 2 hours

Gather the dough into a flat cake and wrap with plastic film. Leave in the fridge to rest for 2 hours, or overnight.

Stage 4 - ⌛ 4 min.

Preheat the oven to 360°F (180°C).

Use a rolling pin to roll out the dough about 1/4 inch (1/2 cm) thick.

Stage 5 - ⌛ 6 min.

Cut out circles, with a cutter if you have one, 1.5 inches (4 cm)in diameter...

Stage 6

...and arrange on a baking sheet as you go.

Stage 7 - ⌛ 20 min.

Bake for about 20 minutes, but be careful not to overcook them. They should still be slightly soft when they come out of the oven.

Remarks

This short dough can also be used to make an original tart case.

Keeping: Several days in an airtight tin.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=20 %	310 RDI=30 %	130 RDI=20 %	2,560 RDI=130 %	10,700 RDI: 130 %
Per 100 g	6 RDI=3 %	50 RDI=5 %	20 RDI=3 %	410 RDI=20 %	1,710 RDI: 20 %
Per piece	0	6 RDI=1 %	2 RDI=0 %	50 RDI=3 %	210 RDI: 3 %